Orange Flavoured Hot Cross Buns

Every year I bake my home-made hot cross buns for a Good Friday breakfast, and today I baked some for tomorrow!.

This year I modified my usual recipe, adding some orange juice and zest to the dough, and orange extract to the biscuit dough and icing. I made two types, 12 of them with biscuit crosses and the other 9 have icing crosses.

Both hot cross buns are awesome!  I have been baking hot cross buns for many years, but these are definitely No.1!

So, I would like to quickly publish my newly modified recipe, so that, if you are planning to bake some tomorrow, I can share my gorgeous hot cross buns with you.

The measurements shown below are metric scales which I usually use.  I did not have time to convert the figures into avoirdupois.  If necessary, I would appreciate it if you could do so yourself.


Ingredients for 21 buns
(bread dough)
540g all-purpose flour (alternative to British plain flour) + dusting
1.5 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon powdered ginger
1.5 teaspoon salt
60g butter
60g sugar
1 egg
zest of 1 orange
juice of 1 medium orange, pour into a measuring cup
milk, add to the measuring cup holding the orange juice to make it up to 260ml
2 teaspoons bread machine yeast

(dried fruits)
70g raisins
40g golden raisins
40g currants

(other)
butter to grease the baking pans
1 egg, well beaten with pinch of salt for egg wash

(biscuit dough for 12 buns)
100g all-purpose flour + extra for dusting
1/4 teaspoon baking powder
30g icing sugar
50g butter, cubed (half inch) and chilled
1 teaspoon orange flavour extract (sometimes called orange water in the supermarket)
A little milk (enough to make the dough smooth)

(icing for 9 buns)
100g icing sugar
1 teaspoon orange flavoured extract
more or less than 1 tablespoon milk


Instructions
Place all the dough ingredients in a bread machine pan according to the recommended order by the manufacture, then select the raisin dough cycle.  Add the dried fruits when beeps.

To make the biscuit dough, sieve the flour, baking powder and icing sugar into a mixing bowl.  Add the butter to the flour, then with your fingertips or using a pastry blender, rub the butter into the flour lightly until the mixture resembles fine breadcrumbs.

Add the orange extract and then, little by little milk (about 1 teaspoonful each addition) to the flour mixture, then mix the pastry until it becomes smooth.  Do not put too much milk!  As the flour mixture has quite high amount of powder sugar, it will end up becoming too sticky to roll.  Wrap the pastry in aluminium foil and let it rest in the refrigerator for at least 1 hour.

Remove the biscuit dough from the fridge, then unwrap.  On a lightly floured surface, roll the dough to the size of 12 x 6 inch rectangular.  Using a pie cutter or knife, cut the dough into half inch x 24 strips.  

When the dough cycle finishes, remove the dough from the pan and place on a lightly floured surface.  Punch down the dough, then divide it into 21 equal sized balls.  Place 9 of them in a greased 8 inch square disposable aluminium baking pan and cover with a damp cloth and let them rest in a warm room for 50 minutes to 1 hour.  These buns are for presents and given away in the pan.

As for the rest of buns, first of all, grease well a 11 inch flan tin with butter and line the base with parchment paper.  Now, place two strips of biscuit dough on the bun forming a cross, cut the extra biscuit dough and roughly tucking each end of the cross to the bottom of bun.  Remember that the bread dough will rise but the biscuit dough will not.  This means if you tuck the cross tightly under the buns, the biscuit strips will break easily as they do not expand as much as the buns.

Place three buns close together (forming a triangle) in the centre, then place the rest evenly around the circumference of the tin.  Cover the rolls with a damp cloth and let them rest in a warm room for  50 minutes to 1 hour, or until they double in size.

Brush all the buns with egg wash and bake in the preheated oven at 200C (400F) for 12 - 15 minutes.

When the buns are baked, remove from the oven and cool for 15 minutes.  As for the 9 buns to be given as a present, leave to cool down as they are, and as for the other 12 rolls, remove from the flan tin and cool.  Do not attempt to remove the 12 rolls from the tin without the 15 minutes cooling time, as the biscuit dough is very fragile when hot and will break.

To make orange flavoured icing, place the icing sugar in a mixing bowl, add the orange flavoured extract and gradually add the milk to make icing which is quite thick but still able to pipe.  Pipe the icing on the 9 buns forming a cross.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit! 


＜材料　２１個分＞
（パン生地）
強力粉．．．２７０ｇ＋打粉
薄力粉．．．２７０ｇ（粉をあわせる代わりに、オールパーポスかプレーンのみ５４０ｇでも可）
シナモンパウダー．．．小さじ１．５
ナツメグパウダー．．．小さじ１／２
ジンジャーパウダー．．．小さじ１／２
塩．．．小さじ１．５
バター．．．６０ｇ
砂糖．．．６０ｇ
卵．．．１個
オレンジ皮．．．普通サイズ１個分
オレンジ汁．．．普通サイズ１個分を計量カップに入れる
牛乳．．．オレンジ汁の入った計量カップにメモリ２６０ｍｌまで注ぎ入れる
ドライイースト．．．小さじ２

（ドライフルーツ）
レーズン．．．８０ｇ
サルタナ（ゴールデンレーズン）．．．４０ｇ
カランツ．．．４０ｇ
ドライフルーツは、３つ揃わない場合は２種類でも１種類でも、またクランベリーなどを代用してもオーケーです。

（その他）
バター．．．型に塗る分適宜（型を使わず個別にトレーに載せて焼いてももちオーケー！）
溶き卵、塩ひとつまみを加えよく溶く．．．生地に塗る分適宜

（ビスケット生地　約１２個分）
薄力粉（またはオールパーポスやプレインでも可）．．．１００ｇ＋打粉
ベーキングパウダー．．．小さじ１／４
アイシングシュガー（粉糖）．．．３０ｇ
無塩バター、角切りした冷蔵庫から出したてのもの．．．５０ｇ
オレンジエッセンス．．．小さじ１
牛乳．．．少量

（アイシング　約９個分）
アイシングシュガー．．．１００ｇ
オレンジエッセンス．．．小さじ１
牛乳．．．少量
オレンジエッセンスが手に入らなかった場合は、ビスケット生地にもアイシングにも、バニラエッセンスを代用されると良いです。


＜作り方＞
１．パン生地の材料をホームベーカリーの容器に入れ、レーズン生地コースを選択。ブザーと同時にドライフルーツ３種を投入する。（フルーツディスペンサーの付いた機種は、そちらをご利用くださいまし！）

２．生地を捏ねている間にビスケット生地の準備をする。粉、ベーキングパウダー、アイシングシュガーを合わせ篩う。冷蔵庫から出したてのバターを加え、ペーストリーブレンダーか指で、そぼろ状になるまでよく粉に擦り込む。

３．２にオレンジエッセンスを加える。牛乳を少量ずつ（小さじ１程度）徐々に加え、スムーズな生地にまとめる。（牛乳の入れすぎには注意です。小麦粉に対する粉糖の割合が多いので、水分を加えすぎるとベタベタの生地になります。）

４．３をラップに包み、更にその上からアルミフォイルで包んで、冷蔵庫で最低１時間冷やす。

５．生地コースが終了する約３０分ほど前、ビスケット生地を冷蔵庫から取り出し、打粉をした台の上で、縦１０ｃｍｘ横３０ｃｍ程度の長方形に延ばす。パイカッターなどを使い、約１ｃｍ間隔に縦に生地を切り、十字架用の帯を準備しておく。

６．コースの終了した生地を打粉をした台の上に取り出す。ガス抜きをし、２１個に均等に分けて丸める。内９個は、バターを塗った２０ｃｍのアルミ角型に、生地と生地、及び生地と型の間に平均にスペースを取って並べ、濡れ布巾を被せて２次発酵。

７．残りの１２個の生地には５で準備したビスケット生地の帯を、十字の形に貼りつける。余分な生地を切り取り、バンズの底面に軽く折り込む。

８．バターを塗り、底面にはパーチメントペーパーを敷いた２７～２８ｃｍのタルト型に、真ん中に３つ、周囲に９つを、平均にスペースを取りながら並べる。濡れ布巾を被せこちらも２次発酵。

９．溶き卵をどちらの型のバンズにも薄く塗り、２００度で予熱を済ませたオーブンで、１２～１５分、または表面にこんがりと焼き目が付くまで焼く。オーブンから取り出したらラックに移し、型を抜くバンズはまず側面を抜き、３０分程度冷ましてから底面とペーパーを取り除く。

１０．アイシングを作る。粉糖にオレンジエッセンスと牛乳少量（量的には大さじ１程度。但し一度に加えず、徐々に加えてくださいませ！）を加えてよく混ぜ、歯磨き程度固さのアイシングを作る。冷めた９つのバンズの表面に十字架を描く。

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Cottage Pie in Twice Baked Jacket Potato

During my years in the UK, I learnt how to cook lots of British & Irish dishes.  Cottage pie was one of the first dishes that I learnt from British people.

Cottage pie is a simple weekday evening meal for the busy British family.  For housewives, they can prepare it in their limited spare moments from child care and housework, and for professional couples, either husband or wife (whichever one comes home before the other after the long day at work) can cook it for their partner and family without extra effort.  It is still a hearty and filling dish and everyone's favourite.

Though cottage pie was originally one of Britain's clever cooking inventions in ensure no waste of the leftovers from roast beef, nowadays most people cook it with raw meat. For your information, the term for cottage pie is to cook with beef and a similar dish cooked with lamb is to be called shepherd's pie.

In this blog, I am introducing a variation of cottage pie which is cooked in a twice baked jacket potato and served with gravy.


Ingredients for 2 people
(jacket potatoes)
2 large russet potatoes
1 tablespoon butter
3 tablespoon milk

(filling)
olive oil
1/2 lb ground beef
1/2 medium sized onion, chopped finely
1 small carrot, peeled, chopped finely
1/4 green bell pepper, seeded, membrane removed, then chopped finely
3 brown mushrooms, the end of stems removed, chopped finely
3 OXO beef stock cubes, diluted in 2 1/2 cups of hot water
1 tablespoon tomato paste
1 tablespoon Lee & Perrins Worcestershire sauce
1/2 nutmeg, grated
salt & black pepper to taste
1/2 cup chopped parsley

(other)
2 oz grated Cheddar cheese
1 tablespoon pale dry sherry or brandy
1 tablespoon all-purpose flour, dissolved in 2 tablespoons water


Instructions
Wash the potatoes and lightly pat-dry with kitchen paper.  Wrap the potatoes individually with a kitchen paper and cook in the microwave at 1000W for 8 minutes (flip them over once during cooking in the microwave).

Remove the kitchen paper and place the potatoes on an ovenable tray, turning the potatoes over, so the top side in the microwave becomes the bottom side in the oven.  Cook in a preheated oven at 400F for 20 minutes or until tender when tested with a skewer.

While baking the potatoes, heat a little amount of olive oil in a frying pan (if you are cooking more fatty beef in a non-stick frying pan, you can omit the oil) add the meat and cook for 6 - 7 minutes or until no longer red and any excess water has come out of the meat.  Drain through kitchen paper, discard the mysterious water and set aside.

Clean the frying pan with paper and heat some more olive oil.  Add the onion and cook for 4 - 5 minutes or until becomes soft, then add the garlic, carrot, bell pepper and mushroom and cook for a further 3- 4 minutes until the volume of the vegetables reduces by half.

Return the beef, add the beef stock and bring to a boil.  Add the tomato paste, Lee & Perrins Worcestershire sauce and grated nutmeg.  Season with salt and black pepper, then cook for 7 - 8 minutes or until the liquid has reduced a bit and slightly thickened.

Add the parsley, mix well, then remove from the heat and strain the filling through a colander to separate from the stock.  Reserve the stock for the gravy.

When the potatoes are done, remove them from the oven and, while they are still hot, wearing a pair of oven gloves,vertically cut them in half. With a spoon, scrape off the flesh to a mixing bowl being careful to not break the potato skins.

Add the butter and milk to the potato flesh and mash well to make a creamy mashed potato.

Fill the potato skins with the beef filling and cover with the mashed potato.  Sprinkle the cheese all over the jacket potatoes and bake in a preheated oven at 400F for 20 minutes or until the cheese melts and browns.

While baking the jacket potatoes, put the stock separated from the filling in a small pan and place on a medium heat.  Bring to a boil, season with salt and black pepper if necessary, then add the sherry or brandy.  Reduce the heat to simmer and, stirring well, gradually add the flour to thicken the gravy.  Increase the heat to medium and cook for 1 minute.

Serve the jacket potatoes hot with the gravy.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　３～４人分＞

じゃがいも、ジャケットポテトに適したジャンボサイズ．．．２～３個（普通サイズのじゃがいも６個）
バター．．．１０～１５ｇ
低脂肪牛乳．．．大さじ３

（フィリング）
牛ミンチ．．．２２５ｇ
オリーブオイル．．．適宜（脂肪の多いミンチなら焦げ付かないフライパン利用でノンオイル調理可）
たまねぎ、粗みじん切り．．．大１／２個
にんにく、細かく刻む．．．２かけ
人参、皮を剥き細かく刻む．．．細いもの１／２本
パプリカ、種を抜き白い薄膜を取り除いて細かく刻む．．．１／４個
マッシュルーム、石突を取り除き細かく刻む．．．３個
OXOキューブ、６００ｍｌの湯で溶く．．．３個（味の素固形コンソメなら同量の湯で２個を溶く）
トマトペースト．．．大さじ１
リー＆ペリンウスターシャーソース．．．大さじ１
ナツメグの削ったもの．．．１／２個分（もしくはナツメグパウダー小さじ１）
塩ブラックペッパー．．．適宜
パセリのみじん切り．．．１／２カップ

（その他）
チェダーチーズもしくはピザ用細切りチーズ．．．４０～５０ｇ
シェリー酒またはブランディー．．．大さじ１（どちらもなければ不要）
水溶き小麦粉．．．大さじ１の小麦粉を大さじ２の水で溶いたもの


＜作り方＞
１．じゃがいもは皮ごと食べれるようにたわしで綺麗に洗って汚れを落とす。ペーパーでパットドライ程度に軽く水分を取り、キッチンペーパーに包んで１０００Wの電子レンジで約１０分加熱する。

２．レンジで底になっていた面が上になるようにオーブントレーにじゃがいもを並べ、２００度で予熱を済ませたオーブンで２５～３０分、または竹串がすっと通るようになるまで焼く。 

３．じゃがいもを焼いている間にフィリングの準備をする。必要に応じ少量のオリーブオイルをフライパンに熱し牛ミンチをほぐしながら炒める。赤みがなくなり芯まで火が通ったら、穴のあいたお玉でペーパーの上に取り出す。鍋の底に残った水分は処分し、ペーパーで汚れを拭き取る。

４．フライパンにオリーブオイルを熱したまねぎを炒める。しんなりしてきたら、にんにく、人参、パプリカ、マッシュルームを加えて炒める。野菜のボリュームが半減するくらいまでよく炒める。

５．４に牛肉を戻す。熱湯で溶いたスープキューブを加え、煮立ってきたらトマトペースト、ウスターシャーソース、ナツメグを加え、塩、ブラックペッパーで味を調える。そのまま７～８分、スープの量が少し減るまで煮詰める。 

６．５にパセリを加え全体に混ぜ合わせたら火からおろす。 

７．ボウルにざるを載せ、６を具と煮汁を分ける。 

８．じゃがいもが焼きあがったら、やけどをしないように注意しながら、熱い内に縦半分に切り分け身をくり抜く。くりぬいた身が熱い内にバターを加えて溶かし、牛乳を加えながらクリーミーなマッシュポテトに仕上げる。 

９．７の具を８のじゃがいもの皮に６等分して詰める。 

１０．９の表面をたっぷりのマッシュポテトで被い、チーズをまぶして、２００度で予熱を済ませたオーブンで２０分、またはチーズが溶け、表面がこんがり色づくまで焼く。

１１．グレービーを作る。７の煮汁を火にかけ、煮立ったら水溶き小麦粉で好みの濃度にとろみをつける。（目安は、デミグラスソースよりは薄い！）

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Slow Cooked Beef in Guiness

Since I moved to the US, I have been looking for beef tendons -  "suji" in Japanese - at my local butcher and in the supermarket's meat section, but I have not yet seen it sold separately.

In Japan, especially in the Western parts of Japan where I am originally from, suji are commonly used for lots of braising dishes.  They are one of the stiffest parts of beef, but once prepared properly, they are surprisingly soft and have much more flavour than most meats.  Stews, hotpots and curries cooked with suji are so delicious!

Nowadays, as I can not buy suji separately, I process them myself!

When I buy a big block of beef, I cut off all the fat and tendons quite generously (usually one quarter to one third of the total weight) then, rather than chucking them away, freeze them separately from the trimmed meat which requires less cooking time.  Whenever I decide to cook a braising dish, I defrost the beef trimmings, prepare them properly and use them as suji.

Here is how I prepare suji and make homemade beef stock.

In a large pan, boil just enough water to cover the beef trimmings.  Add the beef trimmings (if previously frozen you must defrost them completely before adding to the boiling water) for 5 - 6 minutes or until no longer red.  Drain (throwing away the liquid) and wash the beef trimmings thoroughly under running water. Cut the large pieces into bite size pieces if necessary, but bear in mind they will shrink a lot after cooking for several hours.  Wash the pan with detergent, too.

Return the beef trimmings to the cleaned pan, add a half cup of sake (or any non-sweet white wine) and 6 - 8 cups of water per lb of beef trimmings, put the pan on high heat and bring to a boil.  Once boiling, cover, reduce the heat and simmer for 1 - 1.5 hours.

With a slotted spoon, take out the beef trimmings from the pan and transfer to a plate.  Now, all the fat of beef trimmings should have dissolved into the stock and they have become so soft.  You can use them as suji to cook any braising dishes.

As for the stock, strain the pan liquid through kitchen paper to remove the extra fat and scum, then allow to cool.  Once cooled to room temperature, chill it in the fridge over-night.  The following day, take out the bowl from the fridge, then strain the liquid one more time through kitchen paper, so that you can have low fat and healthy but still beautifully flavoured clear beef stock.

For the recipe I am introducing in this blog, make your homemade beef stock using the beef trimmings.  Do not waste the beef trimmings and the rest of the stock!  Freeze them so that you can use them as suji and homemade beef stock for your future cooking.  For your reference, you can cook a beautiful Japanese style curry using the suji and stock (click HERE for the Japanese style curry recipe).


Ingredients for 5 - 6 people
3 lb stewing beef (weight before extra fat and tendons trimmed generously)
olive oil if necessary
4 oz fatty bacon
6 large shallots, peeled
2 large cloves garlic, peeled and sliced
1 heaped tablespoon all-purpose flour
1 can (14.9 fl oz) Guinness
1 cup beef stock made with the beef trimmings (as above)
2 bay leaves
2 - 3 sprigs thyme
salt & black pepper
1 - 2 teaspoons granulated beef stock (optional)


Instructions
Cut off all the fat and tendons generously leaving some meat on the tendons.  Cut the meat into 3/4 to 1 inch cubes.  Following the directions above, prepare home made beef stock using the beef trimmings.

Heat a non-stick saute pan and brown the beef without oil or with a little amount of oil if the beef is lean until the beef is browned all over and any excess water has come out of the beef (4 - 5 minutes).  Remove the beef from the pan and place on kitchen paper to drain.  Discard the “mysterious” water and wash the pan with detergent.

Heat the cleaned saute pan and cook the bacon for 3 - 4 minutes until browned.  With a slotted spoon, remove the bacon onto kitchen paper to drain.  Do not discard the bacon fat as it is used for the next step.

Cook the shallots with the bacon fat for 4 - 5 minutes.  If the bacon is not fatty enough, you can add a little bit of olive oil.  Add the garlic and cook for 1 more minute.  Return the beef and bacon to the pan, then add the flour.  Stir well and coat the ingredients with the flour evenly. Gradually add the Guinness and homemade beef stock and, stirring constantly, bring to a boil.

Transfer the mixture into a slow cooker and season with salt & black pepper and add the granulated beef stock if you are using.

Put the bay leaves and thyme sprigs in a small cheese cloth bag and tie to close.  Place the herb bag in the stew, put on the lid and cook at the low temperature setting for 6 hours (if you don't have a slow cooker, put it in a casserole dish and cook in the oven at 280 F for 3 - 3.5 hours.

During the last half an hour, taste, add more seasoning as necessary and cook for the remaining time.

Serve hot with some creamy mashed potato and boiled greens.

Before you go, click the ranking banners below 
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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!

＜材料　５～６人分＞ 
シチュー用の輸入牛肉．．．１．２ｋｇ前後（脂肪や筋トリミングする前の目方）
オリーブオイル．．．適宜
脂身の多いベーコン、細かく刻む．．．１００ｇ（または豚バラ）
シャロット．．．大６個（もしくはペコロス２０個程度か、レッドオニオン大２個をスライスしたもの）
にんにく、スライス．．．大２かけ
小麦粉．．．大さじ１強
ギネス．．．４４０～５００ｍｌ
牛ストック（取り方は上記参照）．．．２４０ｍｌ
ローレル．．．２葉
タイム．．．数本
塩ブラックペッパー．．．適宜
顆粒ビーフストック．．．適宜（オプショナル）


＜作り方＞
１．牛肉は余分な脂肪や筋を惜しみなく取り除き、ブロック肉の場合は３～４ｃｍの大きい角切りにする。（取り除いた脂肪や筋は、上記の手順でストックに利用。）

２．フライパンに少量のオリーブオイルを熱し１の牛肉の全面を焼く。赤身がなくなったら鍋底の水が蒸発してしまう前に肉をペーパーに取り出し、溜まった水は処分して、フライパンを一度綺麗に洗う。（国産牛の場合は肉を取り出したら即手順３へ。）

３．フライパンを油を引かずに熱してベーコンを炒める。ベーコンの脂身が焼け、鍋底に油がたっぷり溜まったらペーパーに一旦取り出す。

４．３のフライパンでシャロットを炒める。４～５分しっかり炒め、全体に焼き目が付いたらにんにくを加え、更に１分程度炒める。（ベーコンから脂がたくさん湧いてこなかった場合は、必要に応じオリーブオイルを少々使用。）
 
５．４に牛肉とベーコンを戻し小麦粉を加えて、鍋底、肉、野菜の水分を粉で吸い取るようにしながら、全体に満遍なくコーティングする。

６．５にギネスとビーストックを加え、混ぜ合わせながら煮立てる。

７．６をスロークッカーの鍋に移し、出汁袋にローレルとタイムを入れしっかり口を閉じてシチューの表面に浮かべる。塩、ブラックペッパー、顆粒ビーフストック（オプショナル）で味を調え、低温で６時間調理する。オーブン調理する場合は、１４０度のオーブンで３～３．５時間調理する。

８．調理時間の残りが３０分程度になったら蓋を取り味見をして、必要に応じ塩、ブラックペッパーで味を調える。

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Japanese Style Potato Salad

My husband loves English style potato salad with boiled new baby potatoes and chopped onion mixed with real mayonnaise.  This is a simple salad but very tasty and I love it, too!

However, there is a even more tasty potato salad - the Japanese style potato salad - and my husband and I love it even more than the English one.

The Japanese style potato salad is cooked with mashed potatoes, has lots of ingredients including meat (usually thin sliced ham), vegetables and fruits, and mixed with creamy QP mayonnaise.

The recipe that I am introducing to you in this blog was originally my mother's.  I modified and upgraded it to even more delicious recipe and now I am confident that mine is far better than my mother's and any other recipe!  I therefore call my recipe of Japanese style potato salad - the ultimate!

I will promise you that once you taste my potato salad you will definitely say "Wow"! and your concept of potato salad will be completely changed!


Ingredients for 5 - 6 people
2 large russet potatoes (about 12oz each)
1 tablespoon white wine vinegar
salt and white pepper to taste
4 -5 pieces of bacon, chopped into small pieces
3 inches of the thin end of a carrot, peeled and diced into small pieces
1/2 onion,chopped into thin small pieces
2 - 3 leaves cabbage, chopped into small pieces
4 inches English cucumber, seeded, and very thinly sliced (mandolines are great!)
1/2 granny smith apple, peeled, cored and chopped into small pieces
2 tomatoes, peeled, seeded and chopped into small pieces
3/4 - 1 cup mayonnaise (preferably QP mayonnaise)


Instructions
Peel each potato and cut into thirds.  Wash them under running water to remove the starch, then place them in a large pan with enough water to cover.  Boil them until a skewer can pierce the potatoes easily.

Empty the potatoes into a colander, drain, then put the potatoes back to the pan.  While putting the pan over a very low heat for 45 seconds to 1 minute, mash the potatoes with a masher to allow excess liquid contained in the potato to evaporate.  Add the vinegar, salt & white pepper, mix well and cool completely.

On a non-stick frying pan, cook the bacon without oil until crispy.  Take the bacon and place on cooking paper and leave to cool completely.

Boil some water in a small pan and cook the carrots for 2 - 3 minutes until it becomes soft.  Drain and cool completely.

In a mixing bowl, place the onion, cabbage and cucumber, add 1 teaspoon salt, mix with a spoon and leave for 15 minutes.  Wash off the salt thoroughly and squeeze, then wrap with kitchen paper and squeeze one more time to remove the liquid completely.

Make a lightly salted water by adding 1/2 teaspoon salt to 2 cups water and brine the apple for 15 minutes to prevent from discolouring. Drain and pat-dry with kitchen paper.

In a large mixing bowl, place all the above ingredients including the tomatoes, pour the mayonnaise over the salad and mix well.  Serve after chilling for a few hours.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　　５～６人分＞ 
じゃがいも．．．６５０～７００ｇ（私はラセットポテトを２つ使用）
白ワインビネガー．．．大さじ１
塩白こしょう．．．適宜
ベーコン、縦に２等分し細かく刻む．．．４～５枚（生ベーコンがなければハム４～５枚を焼かずに使用）
人参、皮を剥き細かく刻む．．．細いところ７～８ｃｍ
たまねぎ、１／２の薄い櫛形切り．．．小１／２個
キャベツ、２～３ｍｍ幅に千切り．．．大きな葉２～３枚
イングリッシュキューカンバ、種を抜き薄切り．．．７～８ｃｍ（日本のきゅうりなら１本を種を抜かずに使用）
りんご、皮を剥き芯を取り除いて細かく刻む．．．海外の小サイズ１個（日本のりんごなら中１／２個）
トマト、皮を剥き種を抜いて細かく刻む．．．２個
マヨネーズ．．．３／４～１カップ（たっぷりと！）
味の素．．．適宜  


＜作り方＞
１．じゃがいもは皮を剥き大きく切り分け、流水ででんぷん分を綺麗に洗い流す。鍋に入れ、水を張って火にかける。煮立ってきたら火を弱め、竹串を刺してすっと通るようになるまで茹でる。

２．１をざるに空けて水きりし、再び鍋に戻し、弱火にかけて水分を飛ばしながら、マッシャーでマッシュする。熱い内にワインビネガー、塩、白こしょうを加えて混ぜ、完全に冷ます。
 
３．フライパンを火にかけ、油を引かずにベーコンを炒める。４～５分じっくり炒め、ベーコンからたっぷり脂肪が湧き出てカリッとしたら、穴の開いたおたまで掬い上げ、ペーパーの上で余分な脂を切る。完全に冷ます。 

４．人参は沸騰している湯で柔らかくなるまで数分茹で、ざるに空けて水切りし、完全に冷ます。

５．たまねぎ、キャベツ、きゅうりはボウルにひとまとめにし、塩小さじ１弱を加えてよく混ぜ、しんなりするまで１５分程度置く。流水で揉み洗いし塩分を洗い流して固く絞り、更にペーパーに包んで絞り完全に水分を取り除く。

６．りんごは刻むと同時に５００ｍｌ程度の水に小さじ１／２ほどの塩を加えた塩水に浸け、そのまま１５分程度置いて変色するのを防ぐ。ざるに空け水切りし、さらにペーパーでパッティングドライして水分を取り除く。

７．２～４が完全に冷めたら大きなボウルに一まとめにし、５、６、トマトも加えて、たっぷりのマヨネーズで和える。味の素を数振りし味を調える。冷蔵庫で冷たく冷やし、好みで、食べる時に醤油を２、３滴落とすと、また一層旨味が深まる。

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Tuna & Potato Pizza

At the end of a busy day, I often have no energy left to cook a meal for my family.  Ready-to-bake pizzas from our local supermarkets used to appear at the dinner table on such days.  However, now that we have tasted all of the selections at least once, we are pretty fed up with those pizzas and no longer buy them.

In fact, they are not very healthy substitutes for homemade dinner, because the fat used is bad quality, and often include lots of salt and even high fructose corn syrup.

Nowadays, I found a far better emergency option - ready rolled pizza crust - and I always keep a tube or two of dough in the freezer.

Without spending a couple hours on raising dough, they are ready-to-bake in a few minutes, can add my own toppings and spice & season to my taste.

Today, I am introducing to you one of the most tasty and easy to create pizzas baked on a ready rolled pizza crust, topped with handy canned tuna and everyone's favorite veg - potato.


Ingredients for 4 people
1 Pillsbury thin pizza crust
some olive oil for grease
1 large russet (baking size) potato
3/4 - 1 cup shredded mozzarella cheese
1/2 onion, thinly sliced
1 can (7 oz) tuna, drained well
2 oz kalamata olive, sliced
1 tablespoon capers
black pepper to taste
some QP mayonnaise*

* QP mayonnaise is available at Japanese or Asian food stores.  You can also order one from Amazon, although the online price is a little too expensive in comparison with the stores' prices.


Instructions
Preheat an oven to 400F.  Unroll the pizza crust and pressed it into a greased cookie sheet.  Pierce the pizza base with a fork in several places to allow airflow and prevent bubbles.  Bake in the oven for 8 minutes.

Peel the potato and slice into 1/8 inch thickness rounds.  Wash the potato slices well under running water to remove excess starch.  Add them to the pan with enough water to cover and place on the heat.  Boil only for a minute or two, remove from the heat and drain well.

Spread the cheese all over the pre-baked pizza crust evenly, then lay the potato slices so as not to overlap.

Spread the onion, then tuna all over the potatoes evenly.  Scatter the olive and capers and season with black pepper.

Squeeze the tube of QP mayonnaise diagonally from the top left hand side to the bottom right hand side in half inch intervals, then do the same from top right hand side to the bottom left hand side.  Now you have a lattice pattern of mayonnaise on your pizza.

Bake it in the oven at 400F for 10 minutes.  Make sure not to over-bake as you lose the mayonnaise flavour.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　４人分＞
ピルズブリー社のクリスピータイプピザ生地．．．１本
オリーブオイル．．．適宜（型に塗る分）
ベイク用の大きなじゃがいも（ラセットなど）．．．１個
ピザ用細切りモッツァレラチーズ．．．３／４～１カップ
たまねぎ、薄櫛形切り．．．１／２個
ツナ缶、缶汁をしっかり切っておく．．．１缶（１９８ｇ入）
オリーブ、薄切り．．．５０ｇ
ケイパー．．．大さじ１
ブラックペッパー．．．適宜
QPマヨネーズ．．．適宜


＜作り方＞
１．ピザ生地を筒から取り出し、薄くオリーブオイルを塗ったオーブントレーの上に広げる。手でオーブントレーの縁、四隅までしっかりと延ばす。フォークで空気穴をたくさん開け、２００度で予熱を済ませたオーブンで８分焼く。

２． じゃがいもは皮を剥き４mm程度の厚みに輪切りする。流水で綺麗にでんぷん分を洗い流し、鍋に入れ、水を張って火にかける。グツグツ沸騰したら、潰れる前に１、２分で火から下ろし、ざるに空けて水切りしておく。

３．１の上にチーズを満遍なく広げる。２を重ならないようにして、チーズが隠れるくらいにピザ生地の上にぎっしりと敷き詰める。

４．３の上にたまねぎ、ツナの順にトッピングし、オリーブとケイパーを満遍なく散らし、ブラックペッパーで味を調える。

５．QPマヨネーズを１．５～２ｃｍ間隔に右上から左下、左上から右下に各斜めに格子模様になるように絞る。

６．２００度のオーブンで１０分程度焼く。（焼きすぎるとマヨネーズの風味を損なってしまうので要注意！）

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Indian Twisted Meatball Sub

It may sound strange to you if I say garam masala - a famous Indian spice - works in Italian style meatballs, but I am not kidding.  It works very well and although I call this dish Indian twisted, it has not got a curry flavour.

Garam masala is one of my secret cooking weapons, specially when I cook dishes using ground meat such as hamburgers, meatloaves and meatballs.

In this recipe, together with garam masala I used Lee & Perrins Worcestershire sauce, which is also another of my favourite seasonings.  The pair gave the dish a deliciously rich flavour.  I call them the Indian and British umamis, respectively.

This is one of our home's easy evening meals, but thanks to the two umamis, very delicious and makes my husband say "Wow!".


Ingredients for 8
(tomato sauce)
1 tablespoon olive oil
1 medium sized onion, chopped
2 garlic clove, chopped
1 can tomato
1 cup chicken stock
1 tablespoon tomato paste
1 pack (0.75 oz ) basil leaves, chopped
1 bay leaf
salt & black pepper to taste

(meatballs)
2 tablespoons olive oil
1 medium sized onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons pale dry sherry
1 lb Italian hot sausage meat (decased if you use Italian sausage)
1 egg
1/2 cup Japanese style bread crumbs (panko) soaked with 3 tablespoons milk
3 tablespoons chopped parsley
1 teaspoon dried Italian herb mix
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon Lee & Perrins Worcestershire sauce
salt & black pepper to taste

(other)
8 top sliced hotdog buns (New England style)
2 oz good quality matured Cheddar cheese, shredded


Instructions
To make the tomato sauce, heat the olive oil in a small pan and cook the onion and garlic for 5 - 6 minutes on a gentle heat.

Empty the can of tomato to the pan, add the chicken stock and after increasing the heat, bring to a boil.  Add the tomato paste, chopped basil leaves and bay leaf and season with salt and black pepper.  Cover, reduce the heat and cook for 15 - 20 minutes.

Discard the bay leaf and with a hand blender or mixer blend the tomato sauce until smooth.  Set aside.

To make the meatballs heat half of the olive oil in a frying pan and cook the onion for 6 - 7 minutes or until the volume reduces by half.  Add the garlic and cook for a further 1 minute.  Add the sherry and cook until the liquid evaporates completely.  Transfer the onion mixture to a plate and cool to  room temperature.

In a large mixing bowl, place the onion mixture and all of the other meatball ingredients.  With your hand, knead well until the mixture becomes stickier.  Divide the mixture into 32 equally sized meat balls.

In a large frying pan, heat the rest of the olive oil at a medium heat and lay out the meatballs in a single layer.  Put on the lid and cover for 5 minutes.  Turn the meatballs and keep covered for a further 3 minutes.  Transfer the meatballs to some kitchen towel to drain the excess fat and wipe down the frying pan.

Add the tomato sauce to the frying pan and bring to a boil.  Return the meatballs, cover, reduce the heat and cook for 15 - 20 minutes.

Remove the lid, increase the heat, and cook, occasionally stirring for a further 15 - 20 minutes until the sauce is reduced and thickened.

Pre-heat the oven to 400F.  Fill each hotdog bun with 4 meat balls and enough tomato sauce.  Place them on a casserole dish next to each other.  Evenly top with the cheese over the hotdogs and cook in the oven for 15 minutes.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!

＜材料　ホットドッグ８つ分＞
（トマトソース）
オリーブオイル．．．適宜
たまねぎ、細かく刻む．．．中１個
にんにく、スライス．．．２かけ
缶入りトマト．．．１缶
チキンストック、顆粒または固形の素をパッケージの分量通り湯に溶いたもの．．．２４０ｍｌ
トマトペースト．．．大さじ
バジルの葉、細かく刻む．．．１パック（０．７５oz＝２１ｇ入）
ローレル．．．１葉
塩ブラックペッパー．．．適宜

（肉種）
オリーブオイル．．．適宜
たまねぎ、極力細かくみじん切り．．．中１個
にんにく、極力細かくみじん切り．．．２かけ
シェリー酒または白ワイン．．．大さじ３
ホットイタリアン生ソーセージ．．．５本（約４５０ｇ）
卵．．．１個
パン粉、牛乳大さじ３でふやかしておく．．．１／２カップ
パセリのみじん切り．．．大さじ３
イタリアンドライハーブミックス．．．小さじ１
ガラムマサラ．．．小さじ１
トマトペースト．．．大さじ１
リー＆ペリンウスターシャーソース．．．大さじ１
塩ブラックペッパー．．．適宜

（その他）
ホットドッグバング．．．８本
細切りチーズ．．．適宜


＜作り方＞
１．小鍋にオリーブオイルを熱したまねぎを４、５分炒める。にんにくを加え更に１、２分炒める。

２．１にトマトとストックを加える。煮立ったらトマトペースト、バジル、ローレルを加え、塩ブラックペッパーで軽く味を調え、火を弱めて蓋をし１５～２０分煮る。

３．２からローレルを取り除き処分する。ハンドブレンダーかミキサーで攪拌し、スムーズなトマトソースに仕上げる。

 ４．フライパンにオリーブオイルを熱したまねぎを炒める。６～７分炒めてたまねぎのボリュームがほぼ半分近くになったら、にんにくを加えて更に１、２分炒める。

５．４にシェリー酒を加え、水分がなくなるまで煮詰める。火から下ろし、皿の上に広げて完全に冷ます。 

６．ソーセージの薄皮をめくる。皮は処分。 

７．５、６、その他の肉種の材料をボウルに入れ、手で粘りがでるまでしっかり練る。（豚ミンチを使用する場合はこのボウルに、フェネルシード、パプリカ、お好みの辛さに合わせたチリパウダーかケイエンペッパーを加える。） 

８．７を３２等分し、ミートボールに形成する。

９．フライパンにオリーブオイルを熱し、８を並べ、蓋をして４、５分焼く。 

１０．９の上下を返し、再び蓋をして更に３、４分焼く。

１１．ミートボールを一旦ペーパーの上に取り出し余分な脂を取り除く。同時にフライパンの汚れをペーパーで綺麗に拭き取り、３のトマトソースを注ぎいれて煮立てる。 

１２．ソースが煮立ったらミートボールを戻し、火を弱めて蓋をし１５分程度煮る。 

１３．１２の蓋を取り、火を少し強め、時々かき混ぜながら、水分を飛ばしトマトソースにとろみをつける。（約１５分） 

１４．ホットドッグバンズの上面の中心に、縦に切り込みを入れる。 

１５．ミートボールを４個ずつバンズに詰め、フライパンの底に残ったソースをかけて、チーズをまぶし、２００度で予熱を済ませたオーブンで約１５分焼く。

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Pork & Kimchi Japanese Style Croquette

Japanese style croquette is one of my favourite potato dishes.  The one I am introducing here is a variation adding the famous Korean pickles Kimchi as "Umami".

Because Kimchi has a unique strong flavour, quite many Western people hesitate to eat it.  However, once it is cooked as an ingredient of a dish, its strong flavour disappears and only Umami remains to make the dishes more delicious.

This is a very delicious hearty potato dish and I bet you will change your ideas about Kimchi and start using it for your cooking as a secret spice!  

Ingredients for 8
★2 teaspoons soy sauce
★1 teaspoon sake or if not available replace by 1 teaspoon dry sherry or white wine
★1 teaspoon sugar
2 large russet potatoes (about 1.4 lb)
4 oz thin sliced pork belly or if not available replace by 4oz ground pork
4 oz napa cabbage kimchi
1 tablespoon canola oil
1 clove garlic, chopped finely
white pepper to taste
1/3 cup finely chopped green onion
1 teaspoon sesame oil
about 1 cup all-purpose flour, seasoned with salt and white pepper
2 eggs, well beaten with 2 tablespoon milk
some bread crumbs, preferably Japanese style panko
some canola oil to shallow fry


Instructions
Combine the first 3 ingredients with ★, stir well and set aside.

Wash the potatoes and lightly pat-dry with a paper.  Wrap the potatoes individually with a paper towel and cook in microwave at 1000W for 8 minutes.  Remove the paper towels and place the potatoes on an oven-able tray, turning the potatoes over, so the top side in the microwave becomes the bottom side in the oven.  Cook in a preheated oven at 400F for 20 minutes or until tender when tested with a skewer.

While baking the potatoes, chop the pork belly and kimchi finely.  As for the kimchi, very lightly squeeze it to remove most of the liquid before or after chopping.

Heat the canola oil in a frying pan and cook the garlic for 30 seconds, or until it becomes fragrant.  Add the pork belly and cook for 2 - 3 minutes until the meat is no longer red.

Add the kimchi to the frying pan.  Continue frying for 4 - 5 minutes, until the kimchi's liquid evaporates and the mixture becomes a little stickier.  Add the ★ spice mixture to the frying pan.  Stir well and cook for a minute or so.

Add the green onion and sesame oil, mix well and remove from the heat.  Cool the mixture for 10 - 15 minutes.

Cut the potatoes lengthways in half , and with a spoon scrape out the potato flesh while they are still hot (being careful of not to get your hands burnt)!  Discard the skins.  Mash with a folk roughly rather than using a masher.  A few lumps left over always make the croquette texture better.  Stir in the pork and kimchi mixture.  Season with salt and white pepper as necessary.

Transfer the potato mixture to a 10 x 6 inch square tray and spread evenly.  With a scraper or knife, score the mixture into 8 even pieces.  Cool it completely.

Gently squeeze and shape each portion of the potato mixture into an oval.  Coat the each oval potato cake with the seasoned flour, dip it into the egg mixture and coat with the bread crumbs.  Then, dip it into the egg mixture and coat with the bread crumbs one more time.  Chill them in the fridge for 30 minutes or so to set.

Heat about 1/4 inch deep oil in a frying pan and cook the potato cakes until they become brown all over.

Serve hot with Bulldog "Tonkatsu" Sauce (available at the ethnic corner of your nearest supermarket).

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　８個分＞
じゃがいも．．．大きめ３個（約６００ｇ）
豚バラ．．．１００～１２０ｇ
白菜キムチ．．．１００ｇ
サラダ油．．．適宜
にんにく、みじん切り．．．１かけ
白こしょう．．．適宜
★醤油．．．小さじ２
★酒．．．小さじ１
★砂糖．．．小さじ１
★味の素．．．適宜
ねぎ、細かく刻む．．．１／３カップ程度
ごま油．．．小さじ１
塩．．．適宜（必要に応じ）
（衣）
小麦粉．．．約１カップ
塩白こしょう．．．適宜
卵．．．２個
牛乳．．．大さじ２
パン粉．．．適宜
（その他）
サラダ油．．．適宜


＜作り方＞
 １．じゃがいもは皮ごとたわしで綺麗に洗い、乾いたふきんで水分を軽く拭き取り、少々湿っている状態でキッチンペーパーに包み、１０００Wの電子レンジで８分程度加熱する。

２．１のじゃがいものペーパーを取り除き、レンジの中で上になっていた面を底にしてオーブントレーに並べる。２００度で予熱を済ませたオーブンで２０分焼く。

３．じゃがいもを焼いている間に豚キムチを作る。豚バラ、キムチ共に包丁で細かく刻む。（キムチの水分は少々あっても大丈夫！）

４．フライパンにサラダ油を熱しにんにくを炒める。数秒して香りが立ちはじめたら豚バラを加え、ほぼ火が通るまで２分程度炒める。

５．４にキムチを加え、キムチの水分が蒸発し、少しととこっとしたようになるまで４～５分じっくり炒める。こしょうと★の合わせ調味料を加え、たれが絡んでとろみがつくまで更に２分程度炒める。

６．５にねぎとごま油を加え、さっと全体に混ぜ合わせたら火から下ろす。

７．じゃがいもはオーブンから出したて熱い内に２等分し、スプーンで身をくりぬいてボウルに入れる。皮は処分。

８．マッシャーは使わず、フォークなどで粗く潰す。６を加え、スプーンに替えて全体に万遍なく混ぜ合わせる。味見をし必要に応じて塩で味を調える。

９．８をバットに移し、薄く広げてフライヤーなどで８等分し、そのまま完全に冷めるまで待つ。

１０．衣の準備をする。小麦粉に塩白こしょうを少々加えよく混ぜ合わせる。卵は必ずカラザを取り除き、牛乳を加え、白身のドロドロ感がなくなりさらっとするまで、泡だて器でよく溶きほぐす。

１１．９で分けたコロッケの種を１つずつ俵型に形成する。小麦粉をまぶし、卵に浸し、パン粉を全体につけたら、再び卵に浸し、パン粉をつける。８個全部に衣が付いたら５～６分休ませる。

１２．フライパンにサラダ油を６～７ｍｍの厚さに引いて熱し、コロッケを揚げ焼きする。
 

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